Cauliflower is one of those versatile vegetables that is good for you but can easily be transformed into so many dishes. This heart-healthy dip from Cooking Canuck is hummus-like in color and texture but is made entirely of the puréed cruciferous veggie and gets a depth of flavor from caramelized shallots, smoked paprika and rosemary. Crunchy hazelnuts add protein and texture. So easy, good and guilt-free. Dig in!
You can read the original recipe here.
Roasted Cauliflower and Shallot Hummus
- 5 cups of cauliflower flowerlets
- 1 large shallot, peeleed and sliced lengthwise
- 4 tablespoons of olive oil, divided
- 1/2 teaspoon of smoked paprika, more to sprinkle on top
- 1/2 teaspoon of crushed dried rosemary
- 1/2 teaspoon of sea salt, or more to taste
- 1/2 teaspoon of black pepper
- 3 tablespoons of chopped hazelnuts, divided
- 1 tablespoon of chopped flat leaf parsley
- Preheat oven to 450F.
- Coat a baking sheet with cooking spray or a bit of olive oil.
- In a bowl, toss the cauliflower with the shallot, smoked paprika, rosemary and 1 tablespoon of the olive oil. Spread on your baking sheet and roast for 25 minutes on the bottom rack, stirring half way through.
- To toast the hazelnuts, heat them in a small saucepan over medium heat, stirring constantly until their aroma is released, a minute or two.
- Let the vegetables cool slightly. Place the cauliflower and shallot in a food processor, add the salt, pepper and 2 tablespoons of the hazelnuts. Purée until smooth, drizzling in 2 tablespoons of oil while the motor is running. The dip will be chunky but should be smooth. Taste and adjust the seasonings. I added more salt and paprika.
- Place in a serving bowl. Drizzle the top with a bit more olive oil and sprinkle with the remaining tablespoon of nuts, the parsley and a bit more paprika for color. Serve with pita chips and crudités for a healthy snack. For additional flavor, I drizzled the top with a black truffle oil instead of plain olive oil.